While hunting around the discounts at the local supermarket we found Ray Wings at less than £1 each. Sue isn't keen on fish generally, but this was a meaty fish a little like Tuna.
We’re still using up the Pineapple Juice I bought in error, because we hate waste! Also Turkey isn’t really a Chinese traditional ingredient but we had some cubed Turkey thigh in the freezer from the last one I butchered. So the Turkey got battered!
Ingredients for the battered Turkey:-
300g of cubed Turkey thigh
250g of Cornflour
50g Self raising Flour ( Gluten free in our case )
Chilli flakes
Turmeric
Onion Salt
Garlic Salt
Sparling Water
Method:-
(1) Mix the dry ingredients and dredge the Turkey cubes.
(2) Add sufficient Sprinkling Water to make a thin batter.
(3) Heat the fryer to 170c.
(4) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(5) Drain on kitchen paper.
Ingredients for the Sweet & Sour Sauce:-
1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, grated
Tomato Ketchup
Vinegar (We used Malt & Spirit)
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil
Method:-
(1) In a large pan or Wok fry the Onions and then add the Garlic with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.
We’ll probably not be going back to Chicken for this recipe as the Turkey had much more flavour and a better texture. Odd combination sometimes work – This was one of those occasions!
